Mint, cilantro, and lime combine to give this Thai Chicken Salad plenty of Asian flair. Served over crispy wontons, it’s so much better than takeout!

Thai Chicken Salad
2016-03-08 22:57:23

Makes about 7 cups
Ingredients
- 1 (10-ounce) bag angel hair coleslaw
- 3 cups chopped cooked chicken
- 1 red bell pepper, chopped
- ½ cup chopped roasted salted peanuts
- ½ cup sliced green onion
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- Lime Vinaigrette (recipe follows)
- 25 wonton wrappers
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- In a large bowl, stir together coleslaw and next 6 ingredients. Add Lime Vinaigrette, stirring to combine.
- Preheat oven to 400°. Spray a large baking sheet with nonstick cooking spray.
- Place wonton wrappers in a single layer on prepared pan. Brush with olive oil, and sprinkle with salt. Bake for 5 minutes or until golden brown. Let cool on pans for 10 minutes. Serve with chicken salad.
Notes
- This salad is best served immediately.
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Lime Vinaigrette
2016-03-08 22:58:07
Makes about ¾ cup
Ingredients
- ½ cup rice vinegar
- ⅓ cup vegetable oil
- 1 tablespoon fresh lime juice
- 2 teaspoons Sriracha sauce
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together all ingredients. Cover and refrigerate up to 3 days.
Paula Deen Magazine https://www.pauladeenmagazine.com/